中文摘要：脱脂花生粉用于复合面粉中不仅能够提高复合粉的营养质量又能提高其储存的稳定性。本研究中制备了玉米粉、花生粉和它们的复合粉（包括全脂的和脱脂的），并在室温下储存3个月。并根据这些产品的水活性、过氧化值（PV）、游离脂肪酸（FFA）、硫代巴比妥酸（TBA）、微生物分析和真菌毒素水平（包括黄曲霉毒素B1（AFB1）和赭曲霉毒素A（OTA））的变化情况，评估了这些产品的稳定性。研究结果表明，脱脂可以保持复合面粉保质期的稳定性。因此，可以推断，存储中原材料的质量和安全性检测同成品的相关检测一样至关重要。
外文摘要：Defatting of groundnut flour used for composite development can not only improve nutritional quality of its products but also the storage stability. Maize, groundnut and their composite (full fat and defatted) flours were prepared and stored at room temperature over a period of 3 months. Storage stability of these products was assessed based on changes in water activity, peroxide value (PV), free fatty acids (FFA), thiobarbituric acid (TBA), microbiological profiling and levels of mycotoxins that included aflatoxin B1 (AFB1) and ochratoxin A (OTA). Overall results revealed that the rate of change of PV, FFA and TBA significantly (p ≤ 0.05) increased with increasing storage time, which was highest for full fat flours than in the defatted flours. For example, PV of the FFG and DFG were respectively, 0.88 and 0.40 mEq/kg, meanwhile TBA was 4.53 and 2.71 mg malonaldehyde/kg. There was a much higher rate of increase in FFA (%) with increasing storage time in full fat and composite flours when compared to that of their defatted counterparts. Generally, microbiological data demonstrated an increase in total microbial counts during storage in these foods possibly resulting in mycotoxins, AFB1 (range: 9.08–38.48 μg/kg) and OTA (range: 0.33–19.50 μg/kg) in all samples with groundnut and maize having the highest contamination levels. A 127.8% increase in OTA level was noted when maize flour inclusion level in the full fat composite increased from 55 to 85%, but only a 24.7% increase in OTA level was noted in defatted composites during storage. Reducing the inclusion level of groundnut flour, the main source of AFB1 as found, resulted in a drastic reduction in AFB1 level in full fat and defatted composite flours by 54.1 and 76.4%, respectively, during storage. The findings highlight that shelf life stability of composites can be maintained upon defatting during the fortification process. It can therefore, be inferred that monitoring quality and safety of the raw materials as well as that of the final products during storage is crucial.
外文关键词：Maize;Groundnut;Rancidity;Water activity;Storage stability;Mycotoxins
作者：Temba, M. C.; Njobeh, P. B.; Kayitesi, E.
作者单位：Univ Johannesburg,South Africa
期刊名称：FOOD CONTROL
期刊影响因子：3.388
出版年份：2017
出版刊次：1
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